Vegan Cookie-Crusted Sweet Potatoes
I got a bit caught up, as is expected of foodies on the most culinary-centric day of the year, and I didn’t find the time to post this recipe. But luckily, these would be great for christmas too, any time of the year really!
The topic of sweet potatoes vs. yams has come up many times in the comment section and it’s something I should finally address. I get orange-fleshed, brown-skinned tubers from the farmers I work for at the market. They call them yams, so that’s usually how I refer to them, but I’ve been corrected many times, that in fact they are sweet potatoes.
Wikipedia says that yams are traditionally white inside, but the orange variety of sweet potatoes are marketed as yams to distinguish them from the white-fleshed sweet potatoes. so perhaps every time I’ve said yam in the past I should have said sweet potato, but I often still call them yams because that’s what I called them growing up. It doesn’t matter the name, if you get the ones that are orange on the inside it’s hard to go wrong.
This is a new take on the brown sugar and butter heavy version we usually made for thanksgiving, which are usually topped with mini marshmallows. For my version I coated each piece with a pumpkin pie spiced cookie crust and crunchy bits of pecans, which are just sweet and spicy enough to satisfy a sweet tooth, but just light enough that they won’t send you into sugar coma.
1/3 c brown sugar
2 tbsp flour
dash of pumpkin pie spice
1/4 c chopped pecans
1/4 c brown sugar
1/2 c flour
dash pumpkin pie spice
1 tsp vanilla extract
1/4 c milk alternative (learn how to make your own)
2 tbsp oil
This amount of coating was just enough to cover 4 medium sweet potatoes. I started by peeling and chopping them all into medallions about 1 inch thick. They don’t have to look perfect.
I usually leave the skins on when I prepare any sort of potatoes, but for this recipe I prefer them without. Their tougher, chewier texture get in the way between the crunchy cookie crust and creamy baked interior.
Chop the pecans finely to be added to the dry coating.
Mix up the dry and wet coatings separately.
Preheat oven to 350F.
One by one, lightly coat the pieces of sweet potatoes first with a light layer the wet batter (too much will cause the whole coat to drip off), then the dry. I like to use two forks so i can turn the piece over to make sure it’s completely covered, then to hold it above the bowl while the excess drips off. It makes a huge difference then the mess you’ll make and amount of coating you’ll lose if you try to use your hands.
Bake on a foil or parchment covered tray at 350F for about 15-20 minutes, or until soft when poked with a fork and crispy on the outside. Any coating that is baked onto the tray can be removed with a spatula then crumbled over top as it is little bits of cookie! Enjoy as a dessert or as a lovely compliment to dinner.
Yields 4-6 servings
Would go great with:
- Veggie Pot Pie
- Vegan Herb Mashed Potatoes with a Super Simple Gravy
- Chunky Pumpkin Soup
- Parsnip Purée Topped with Almond Parmesan